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Pumpkin Pie & Toasted Seeds Recipe

Now Halloween is over you may find a glut of cheap but tempting pumpkins in the supermarket. I actually decided not to carve my pumpkin this year instead getting my hand at pie baking. I have always roasted my pumpkin seeds and this year is no exception. Here are my two recipes:

Pumpkin Pie Recipe:

First cut your pumpkin in half with a sharp knife. It’s pretty easy but be careful you don’t slip.

Next take out the seeds and place in a bowl for later. Remove some of the stringy flesh and then cut the pumpkin into wedges.

Place them on a roasting tray and stick in the oven (about 200°). Roast for roughly half hour. Leave to cool and then scrape the flesh from the skin (I did this by hand as 1. it’s much easier and 2. it’s much more fun). I ended up with about 800g of pumpkin flesh in the end so what I haven’t used in the pie I have bagged up and frozen. I’ll probably make a soup at a later date.

About me…

I am a thirty-something London based blogger. I like to write about fashion, food and films whilst peppering my blog with posts about my life or just generally the thoughts and ideas that fall out of my mind.